INSTRUCTIONS FOR USE OF DRIED BEANS
Many beans contain glycoprotein called lectin (phytohaemagglutin), which is toxic but dissipates when cooked. Its highest concentration is found in red kidney beans (Phaseo-lus vulgaris). That is why poisoning caused by the lectins is called “red kidney bean” poisoning. The symptoms are obtained most commonly from soaked, raw beans eaten as such or in salads. Even just a few beans can cause symptoms. The severity of the symptoms is in direct proportion to the amount of beans ingested. The typical food poi-soning symptoms — nausea, in many instances violent vomiting and diarrhoea — start within 1 to 3 hours of ingesting the beans. Outbreaks have been associated with slowly cooked food and casseroles where a high enough internal temperature has not been reached. Heating food to only 80 OC can even increase the toxicity, making the beans more dangerous than eating them raw.
In addition, several beans contain compounds that prevent the proteins from being di-gested. The effects of these compounds also disappear with cooking.
The effects of different beans that are on sale vary. It is, however, difficult for the con-sumer to know the individual properties of each variety of bean. For this reason when beans are being used, the following general guidelines must be observed: 1) soak all beans overnight (at least 12 hours) and rinse and 2) cook for at least half an hour or longer. After that the beans can be eaten safely in salads, soups, casseroles and other foods.
According to Directive 2000/13/EC (implemented in Finland by the Decree of the Minis-try of Trade and Industry on the Labelling of Foodstuffs, 1084/2004), the packaging for a food must, if necessary, carry instructions for use for consumer information and protec-tion.
On the basis of the above, the Finnish Food Safety Authority Evira considers that the packaging of dried beans must carry the following warning and instructions for use:
“The beans must not be eaten uncooked. They must be soaked overnight, rinsed and cooked for at least …… (Cooking times per each variety attached)
The packaging should also include the name of the bean. The generic name “beans” is insufficient.